“Cozy main dish for two. Recipe easly multiplied.”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Season chicken and scallops with salt and pepper and dredge them in flour, shaking off the excess.
  2. In a large skillet heat clarified butter over high heat until hot but not smoking.
  3. In it sauté the chicken and scallops, stirring, for 2 minutes.
  4. Add shallots and mushrooms and cook the mixture, stirring, for 1 minute, or until the sauce coats a spoon.
  5. Add wine and reduce it to about 2 tablespoons.
  6. Add cream and tarragon and cook the mixture, stirring, for 1 minute, or until it coats a spoon; add salt and pepper to taste.
  7. Divide the mixture between two 7-inch gratin dishes.
  8. Sprinkle Gruyère over the tops and bake dishes in a preheated 375°F oven for 4 to 5 minutes, or until the sauce is bubbly.

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